Harissa Hassleback Kumara w/ Yoghurt Honey & Hazlenuts

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There's no doubt about it, hasslebacks are delicious! This is a method of preparing a veggie, usually a potato but in this case, kumara. You make a series of evenly spaced, thin cuts or slices across the top of the potato, but not all the way through before roasting them. As the kumara or potato bakes, the slices fan out, creating a crispy outer layer and a tender, creamy interior.

_INGREDIENTS

3 x small kumara
1 tablespoon harissa paste
½ tablespoon olive oil
Salt & pepper

HONEY HAZELNUTS

½ cup hazelnuts
1 tablespoon olive oil
1 tablespoon honey

YOGURT:

¾ cup plain Greek yoghurt (Substitute any dairy plain dairy-free yoghurt)
1 large garlic clove crushed
Juice ½ lemon
1 teaspoon olive oil
Salt & pepper

_INSTRUCTIONS

Wash and dry the potatoes. Cut the potatoes lengthways down the middle. Place the potatoes on a cutting board with the flat side down. Place a wooden spoon or a chopstick on either side of the potato. Using a Sharpe knife, make a series of evenly spaced cuts across the top of the potato. Slicing downwards vertically and stopping as you hit the wooden spoons or chopsticks, repeat this with all the kumara halves.
In a bowl, mix together the harissa paste and olive oil. Brush the harissa mixture onto the kumara, gently pulling the cuts apart to allow some mixture to go inside the cuts. Season with salt, pour a little olive oil into a baking tray and place the potatoes flat-side down. Bake in the oven at 200 degrees for 20-25 minutes. Cooking time may vary depending on the size of the kumara. Use a fork to check if the kumara is soft inside.
In a bowl, combine the yoghurt, olive oil, crushed garlic and salt.
Roast the hazelnuts. Place the hazelnuts onto a baking tray and into the oven for 5 minutes. Remove from the oven, pour the hot hazel nuts into a clean tea towel, and rub together to remove the skins. Roughly chop the skinless hazel nuts & set aside. The honey hazelnuts will be the last step just before serving.
When the kumara is cooked & yoghurt is ready, it’s time to make the honey hazelnuts. In a pot, add the olive oil & hazelnuts and cook on a low heat until they start to brown, stirring the pot often. When the hazelnuts have turned slightly brown, stir in the honey & remove from the heat.
To assemble, spread the yoghurt onto a large platter or plate. Place the kumara on top of the yoghurt and pour over the oily harissa mixture that may remain in the pan. Using. Spoon pour over the honey hazelnuts over each kumara. (The honey will be extremely hot be careful!).
Season with salt and pepper and serve.

** Harissa paste is a North African hot chilli paste, usually found in most supermarkets or fine food stores in jars or tubes.**

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